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Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery, and sauté for 5 to 7 minutes until softened.
Stir in the garlic, tomato paste, Italian seasoning, and oregano, cooking for another minute until fragrant.
Add the white beans and vegetable broth, stirring to combine. Bring to a gentle boil, then reduce the heat and simmer for 10 minutes.
Using a potato masher or the back of a spoon, lightly mash some of the beans in the pot to thicken the soup.
Stir in the coconut milk and chopped kale, simmering for another 3 to 5 minutes until the kale has wilted and the soup is creamy.
Finish with the lemon juice and season generously with salt and pepper to taste. Serve warm with crusty bread or a sprinkle of nutritional yeast for extra flavor.